Produce Tips

One of the things I do to save money and make produce last longer is to take care of them as soon as I am home from the store.  Here are some ideas that may help you.

Heads of lettuce - If they need cleaning do that as soon as you get home.  I wash all the lettuces, spin dry and then place them in separate bags by type.  You may also put a paper towel in the bag to absorb excess moisture and help keep the lettuce crisp

Green onions and Radishes - Trim the root ends off these.  For Green Onions I trim the green ends as uniform as possible.  I store Radishes in water in sealed container.  Change water every other day until they are used.  Green onions do great in sealed plastic bag wrapped in a paper towel.

Tomatoes - DO NOT STORE IN THE REFRIGERATOR.  They lose flavor in cold storage.  If you have one that has been sliced, then you can store in the cold but it will lose flavor

Cucumbers - Leave them whole and put them in the crisper.  Once you start to use them then wrap the end in plastic wrap.  One of my favorite’s uses is thin slices with onions in vinegar and water.

Berries - All kinds - check them as soon as you get home for any signs of mold or age.  If there are any that may have mold throw them out.  If you try to save them they will make all the rest go bad.  Strawberries do better when they can breathe.  The harder ones need to be in separate containers with a paper towel on the bottom.  Just check them daily.

So do you have any tips?  Use the comment section!!

Sirloin Tips over Pasta

Today the butcher had some small Sirloin Steaks on sale.  Sirloins are usually very tender and low in fat.  Because of the lower fat content they can get tough if overcooked.  One of my favorite dishes is Sirloin Tips over pasta.

1 pound of Sirloin Steaks

½ of a white onion or 1 large Shallot

Olive oil and Butter

1 1./2 cups of beef broth

1 tablespoon of cornstarch

Cut the steaks into small pieces about the size of you little finger.  It is better to keep the pieces thinner rather chunks. Salt and pepper to taste.

Heat a good sauté pan or non-stick skillet to medium high and add the olive oil and butter – 50/50.  As soon as the butter has melted and starts to bubble add the steaks.  Sauté until cooked to medium.  Add the chopped onion or shallot and finish cooking.  Take the steaks out and put them in a bowl with a cover while you finish the dish.

Return the pan to the heat and add a little more butter.  Add about ¼ cup of Dry Vermouth or red wine to deglaze the pan.  Add 1 ½ cups of beef broth.  While that is heating prepare your thickening agent.  I use 1 tablespoon of Corn starch dissolved in a little water.  Just add that to the broth and stir as it cooks.  As soon as the broth boils it will thicken.  Add the steaks bat to the broth and heat.  If the gravy is too thick add more broth. If the steaks are tender you serve them now.  If not cook on low heat for about an hour with the lid on.

Serve over any type of pasta.

SALT OF THE EARTH

There are so many types of salt available that you really owe it to yourself to try some.  By now everyone has heard of kosher salt and most will have some in their pantry.  Kosher Salt can be coarse or fine grain depending on the supplier.  Kosher Salt is a fine pure salt.  Here are some other types.

Sea Salt – As the name implies this is made by evaporating sea water.  On the coast of France this is a big business.  There are several types and color of sea salt.  The different colors are indicative of trace minerals in the water where the salt was produced.  Some will also have flavorings added such as Herbs De Provence or truffles.  I use these as a main salt or finishing salt depending on the quality and flavor.

There are many others such as rock salt that you have to grind or grate.  One of my favorite is Himalania Pink Salt from the Himalayas.  A light pick salt with a distinct flavor that is a great finishing salt.

Don’t forget other flavored salts – Wild Porcini, Smoked Salts and others too numerous to name.  Try some – you may just find a new way to flavor your food.